Emulsifier Free Gluten Free Tuscan Pasta Bake
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Learn more āIngredients
6 servings
For the pasta
- 12 oz gluten free penne pasta
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
For the filling
- 1 tbsp olive oil
- 1 lb italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- Ā½ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 tsp dried italian seasoning
- Ā½ tsp red pepper flakes
- 3 oz baby spinach (about 3 packed cups)
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
For the sauce
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- Ā¾ cup heavy cream
For the topping
- 1 Ā½ cups shredded mozzarella cheese, divided
- Ā½ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Bring a large pot of well-salted water to a boil. Cook the gluten free penne for 2 minutes less than the package's al dente time ā the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Drain through a colander and set aside.
- 2
Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6ā8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.
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